OK this is another recipe the family really likes out of the Complete Idiot's Guide to Gluten-Free Vegan Cooking, Shepherdess' Pie, pg 207.
I didn't follow the recipe exactly, here are my alterations so I remember for next time.
I used about 6 med sized potatoes, boiled them and prepared them as I normally would for mashed potatoes (mash with a little earth balance, little plain almond milk, little vegetable broth and S&P to taste).
For the veggie mixture I left out the turnips, just thought that might be a strong flavor that might overwhelm everything else. I also left out the mushrooms because I didn't have any. I did use 2 celery spears, 2 carrots, 1 onion, 1 cup frozen corn, 1 cup frozen peas, 1 1/2 cups green beans I had canned from last summer's garden.
I cooked the carrot, onion, and celery in about 1/2 cup vegetable broth for about 5 minutes, then added the corn, peas, and green beans. I covered this and let it simmer for about 5 minutes (I added about 1/4 cup more vegetable broth so the pan would not run dry).
After this I added the garlic, basil, thyme, sage, red wine, tomato paste, tamari and parsley to the veggies. I dissolved about 1 TBSP tapioca starch in the red wine before I added it to the veggies. And at this time I also added the crumbled tempeh. Stirred it all up and let it thicken.
For the measurements and to see what the original recipe called for please get the book!
Add the delicious veggie mixture to a casserole dish, top with the mashed potatoes and cooked in a 350 degree oven for about 20 minutes.